Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.
This is an easy side dish that makes good use of summer squash and fresh bell peppers.
This variation on a French Provençal dish is made easy by baking it in the oven—no sautéing required! It’s a great choice for a weeknight supper.
No wheat-based noodles here, so this is perfect if you are seeking a fresh twist on vegan lasagna. This casserole is a delight to serve at summer’s end when nights are cooler and yellow summer squash is widely available from the farm market. Bonus: beets, sunflower seeds and walnuts mixed with a few pantry staples stand in beautifully for the meat in this satisfying main dish.